The idea for the dinner came straight from the cover of Modern Moroccan: harissa chicken wings. While the recipe uses harissa only, i added some tahini and olive oil to the marinade. An hour in the fridge and an hour out, and then on the rack above the baking sheet and under the broiler for some 20mins turning couple of times. Came out perfectly crispy and juicy – the wings were from Whole Foods (no Tyson/Purdue thank you). The warm watercress salad was from the same book: easy but bursting with flavors!
Just stir fry couple of thinly sliced jalapenos, julienned ginger (about a thumb), couple of thinly sliced garlic cloves, and a small bunch of scallions trimmed and cut into inch pieces in some olive oil and a bit of butter until lightly browned, then add watercress (about a small bag) stirring until slightly wilted.
Served with two sauces for dipping: tahini and cucumber mint yogurt.